Shapes

57 TASTY
SHAPES

Currently at Pastificio del Campi we produce 57 formats of pasta: all the traditional
Gragnano shapes, some classic Italian ones and a few original creations, including
the famous Campotto. All our pasta shapes are made using 100% Italian durum wheat
semolina and extruded through bronze dies, with the exception of three particular
shapes: orecchiette, maccheroncini al pettine and trofie, which are made using a
unique die called a baresina which succeeds in replicating manual production.
Select the shapes that appeal most to discover their history and fun facts:

They originate in Naples, but this shape is particularly popular in Lazio, where over the years it has become the essential companion for Amatriciana sauce. Bucatini are also a great match for other sauces with tomatoes, vegetables and cheese. Their distinguishing feature is their hole through the middle.

An exclusive shape designed for Pastificio dei Campi by Mauro Olivieri. Their original shape resembles the number eight and is particularly suitable for various kinds of sauces. In 2014 this shape won an Honourable Mention at the 23rd edition of the Compasso d'Oro awards.

This is another traditional Gragnano shape, designed to accompany rich and filling sauces. The shape is similar to the ziti, but the diameter is larger. Candele are broken into three to five pieces before cooking. The perfect accompaniment is Genoese pesto (in all its variants) or ragout.

This pasta shape has ancient origins, and these days nobody produces it except Pastificio dei Campi. It owes its name to that fact that this type of pasta was given to the carters (carrettieri) who delivered the semolina to the pasta-makers in Gragnano. It's perfect with a tasty tuna sauce.

Wider than linguine, the name of this shape comes from its resemblance to the strips used for the hems of clothes. Fettucce are ideal with meat-based sauces, or with shellfish. These fettucce are double the normal length.

A typical Gragnano pasta shape Fresine were once produced using coarsely-ground semolina, which made them extremely fibrous. On the tongue, the feeling was harsh and almost bristly; they are also called pellussielli. Meanwhile, in Naples they are known as "Le Correnti", also for the feeling produced on the tongue (in this case like an electric current).

The "fusi" once used for spinning yarn give this pasta shape its name. To prepare fusilli, spaghetti had to be wound round a knitting needle, very similar to those used for spinning. A typical Gragnano recipe is fusilli with tomato and ricotta

The "fusi" once used for spinning yarn give this pasta shape its name. To prepare fusilli, spaghetti had to be wound round a knitting needle, very similar to those used for spinning. A typical Gragnano recipe is fusilli with tomato and ricotta

This delightful shape from Naples owes its name to the ancient production technique, which once involved winding spaghetti around a kind of knitting needle (known as a "fuso"). They are delicious with tomatoes or vegetables combined with parmesan or pecorino. A wonderful recipe for long fusilli is allo scarpariello.

A much-loved shape used all over the Italian peninsula but originating in Liguria. Linguine go very well with Genoese pesto or with fish or shellfish-based sauces. A classic Gragnano dish is linguine with clams.

A much-loved shape used all over the Italian peninsula but originating in Liguria. Linguine go very well with Genoese pesto or with fish or shellfish-based sauces. A classic Gragnano dish is linguine with clams.

Together with orecchiette and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. It's a dried durum wheat pasta version of the traditional home-made egg pasta shape made using a comb-like tool.

The story goes that mafaldine were named in honour of queen Mafalda of Savoy, and so they are also known as "reginette". Their curly edges allows them to hold the sauce extremely well, and they are served with robust sauces of meat or cheese.

Mezzanelli are a kind of thick spaghetti with a hollow centre. They are typical of the Campania region. They are broken by hand before cooking. An extremely delicious recipe is mezzanelli lardiati, with pork fat and tomato.

This special Pastificio dei Campi format is a mix of shapes designed for substantial and wholesome soups with beans or the traditional pasta, potato and provola cheese. This special Pastificio dei Campi format is a mix of shapes designed for substantial and wholesome soups with beans or the traditional pasta, potato and provola cheese.

Together with maccheroncini al pettine and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Puglia, this shape takes its name from its distinctive shape, like little ears.

Together with maccheroncini al pettine and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Puglia, this shape takes its name from its distinctive shape, like little ears.

In Naples dialect, pacchero means slap. The name could refer to the large size of this shape compared to others, evoking the action of a slap, but others claim it comes from the sound made when they are mixed with the sauce.

In Naples dialect, pacchero means slap. The name could refer to the large size of this shape compared to others, evoking the action of a slap, but others claim it comes from the sound made when they are mixed with the sauce.

Like all the striped shapes (not intended for baked pasta dishes), rigatoni were originally produced for the northern Italian market, and Rome in particular; hence the celebrated Roman rigatoni, excellent served with pajata.

Like all the striped shapes (not intended for baked pasta dishes), rigatoni were originally produced for the northern Italian market, and Rome in particular; hence the celebrated Roman rigatoni, excellent served with pajata.

Spaghetti is the dried pasta shape par excellence and emblem of the Neapolitan table. The name comes from their shape, similar to a thick piece of string (spago). The first reference to spaghetti is found in the Vocabolario Domestico by Giacinto Carena (1846), where it is listed alongside "capelloni, spilloni e vermicelli"; a few years later it appears in the famous Dizionario Tommaseo-Bellini, published in 1861-1879.

Spaghetti is the dried pasta shape par excellence and emblem of the Neapolitan table. The name comes from their shape, similar to a thick piece of string (spago). The first reference to spaghetti is found in the Vocabolario Domestico by Giacinto Carena (1846), where it is listed alongside "capelloni, spilloni e vermicelli"; a few years later it appears in the famous Dizionario Tommaseo-Bellini, published in 1861-1879.

Spaghetti takes its name from its resemblance to a thick string (spago). The first reference to spaghetti is found in the Vocabolario Domestico by Giacinto Carena (1846), where it is listed alongside "capelloni, spilloni e vermicelli"; a few years later it appears in the famous Dizionario Tommaseo-Bellini, published in 1861-1879. This spaghetti is double the usual length.

A classic southern Italian shape, smaller in diameter than the better-known spaghetti but with the same excellent quality of holding its shape when cooked. Spaghettini are great with simple, light condiments, such as yellow baby tomato sauce. They are also called vermicellini or mezzi vermicelli.

Together with orecchiette and maccheroncini al pettine, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Liguria, the name of this pasta shape comes from the Genoa dialect "strofissià" (rub), referring to the movement required to shape them by hand.

Vermicelli is one of the most ancient Neapolitan pasta shapes, so much so that once upon a time pasta-makers were known as vermicellari. A document dated 1284 attests to their sale, while the first published recipe probably dates back to the 15th century, in the "Libro de arte coquinaria" (1464-65), by the celebrated Mastro Martino. The name refers to their shape, reminiscent of small worms (vermi).

The name ziti (or zite) has a rather unusual origin. Once upon a time, unmarried women were required to stay at home on Sunday mornings instead of attending mass, and prepare the pasta for lunch. This long tubular shape took their name, zite (spinster). They should be broken by hand before cooking. The classic accompaniment - of course - is Neapolitan ragout.

Ziti (or zite) are a type of long Gragnano pasta, traditionally broken by hand before cooking. In this case they are already cut, and are perfect with classic Genoese pesto or various sauces, both fish and meat.